Toad in the Hole
Baked sausage nestled in a savory Yorkshire pudding batter that rises and crisps around the meat. Proteins and starch bake together into a single assembled dish with contrast between fluffy batter and browned sausage.
Ingredients
Method
Preheat oven to 425°F (220°C). In a mixing bowl, whisk together flour, salt, and black pepper.
Create a well in the center of the flour. Add eggs and pour in half the milk. Whisk until smooth, then gradually add the remaining milk while stirring, until batter is thin and lump-free. Let rest for 5 minutes.
Pour vegetable oil into a 9×13 inch baking dish. Place in oven for 3 minutes until very hot and shimmering.
Carefully remove the hot dish from the oven. Arrange sausages evenly across the bottom. If using onions, scatter them around and between the sausages.
Pour batter slowly and evenly over the sausages and onions. Return immediately to the oven.
Bake for 30–35 minutes until the batter is puffed and golden-brown on top and edges. Do not open the oven during the first 25 minutes.
Remove from oven and let rest for 2 minutes. Scatter fresh parsley over the top if desired. Cut into squares and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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